Christmas Eve Menu 2004 - Entertaining

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Christmas Cookies & Desserts
Recipes & Inspirations
Champagne
Table Decorations
Napkin Folding

Venison-Blueberry Sausage
Chestnut Mousse
Grape, Cranberry and Port Sauce

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Duck Essence with
Orange Stars

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Sockeye Salmon
on a Bed of Tomatoe Coulis and Vegetable Julienne
Lemon Dill Brioche

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Beef Tenderloin with Mushroom Ragout
Spätzle
Carrots and Broccoli

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Stollen
Coffee and Liquor

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Christmas Eve started out the usual way. We got up early and then drove to Granville Island to do the grocery shopping. We enjoy the market atmosphere and of course the selection of delicacies.

Once at home Klaus got busy cooking and I decked the table for a festive meal.

Before and after dinner we called our families in Switzerland, Spain, and Germany.

Our hand carved nativity figures were done by artist Reinhold K. Müller.

We had a small Douglas fir decorated with gold ornaments, brown bows, white mini lights, and real candles.

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